The other day, when I turned down fries with something shortly after watching Rick Steves watch the real deal being made in Brussels, I got to thinking how many places on this planet understand the beauty of a real fried potato--kettle cooked at two different temperatures to ensure a crisp and crunchy baton of potato wherein the last potato in the bag is just as much that as the first one was, where America does not. Sure, those of us who have travelled get it, but those who don't think McDonalds' fries are pretty good and often can't tell the difference between fries made from fresh vs. frozen potato. Worse, they might prefer the frozen!

When better, SO much better is possible, why is America satisfied with so much less?

My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov

What Rahsaan said, plus the massive scale of advertising and control that the big corporate companies have in the US. In Italy they get much less traction (and indeed the big food companies are thus forced to raise their game). To put that another (somewhat challenging) way, the problem may be a lack of genuine competition.

America is in a hurry...we all want (some of us anyway) want it faster and the faster the better. Personally, I love home made fries. The thick wedges, coated in a little olive oil and baked in the oven on high heat until the outside is golden and crisp while the interior remains buttery and soft.

Jenise wrote:Sure, those of us who have traveled get it, but those who don't think McDonald's fries are pretty good and often can't tell the difference between fries made from fresh vs. frozen potato.

That's the difference, Jenise and I have to agree with you. I can recall French fries in Belgium from a street vendor when I was 11 years old as clearly as Parker can remember his last wine; they were pretty fantastic. There is no reason why we can't have the same here, yet we put up with what we're told is "Award Winning" fries which are, by design, available within a few minutes drive from every house coast to coast, it seems. That's one reason we have a contest in our family to see who's stayed out of a McDonald's the longest. It's not hard to stay out: for me, haven't been in one for well over five years. (Needless to say, this isn't limited to McDonald's but they're an easy target here.)

Jenise wrote:Sure, those of us who have traveled get it, but those who don't think McDonald's fries are pretty good and often can't tell the difference between fries made from fresh vs. frozen potato.

That's the difference, Jenise and I have to agree with you. I can recall French fries in Belgium from a street vendor when I was 11 years old as clearly as Parker can remember his last wine; they were pretty fantastic. There is no reason why we can't have the same here, yet we put up with what we're told is "Award Winning" fries which are, by design, available within a few minutes drive from every house coast to coast, it seems. That's one reason we have a contest in our family to see who's stayed out of a McDonald's the longest. It's not hard to stay out: for me, haven't been in one for well over five years. (Needless to say, this isn't limited to McDonald's but they're an easy target here.)

Those street vendors are exactly what I'm talking about. Food trucks like the one Hoke speaks of would be the perfect way to take fries--frites!!!--to the people, and I can see people lined up down the street to get them too, they're THAT good when they're right. You'd think something like that would take off in America, wouldn't you?

My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov

Those street vendors are exactly what I'm talking about. Food trucks like the one Hoke speaks of would be the perfect way to take fries--frites!!!--to the people, and I can see people lined up down the street to get them too, they're THAT good when they're right. You'd think something like that would take off in America, wouldn't you?

Of course they would. However, in Redding, street vendors were against City code for a long time, I think that has changed because we are starting to get food trucks here. The City went after a guy named Willie because he was selling hot dogs for a small stand on the corner somewhere. Restaurants complained that he was stealing business away from them and he was not paying rent like they had to. Crazy, he had a huge following. He is still around here selling his dogs. I never did try them.There are two taco trucks and a burger truck that I know of. I wonder if those fall under a different category than a street vendor? I actually don't see any actual street vendors....and I am thinking of a cart type thing on a sidewalk.I suspect this type of thing might be against City code in other cities, as well.

Those street vendors are exactly what I'm talking about. Food trucks like the one Hoke speaks of would be the perfect way to take fries--frites!!!--to the people, and I can see people lined up down the street to get them too, they're THAT good when they're right. You'd think something like that would take off in America, wouldn't you?

Of course they would. However, in Redding, street vendors were against City code for a long time, I think that has changed because we are starting to get food trucks here. The City went after a guy named Willie because he was selling hot dogs for a small stand on the corner somewhere. Restaurants complained that he was stealing business away from them and he was not paying rent like they had to. Crazy, he had a huge following. He is still around here selling his dogs. I never did try them.There are two taco trucks and a burger truck that I know of. I wonder if those fall under a different category than a street vendor? I actually don't see any actual street vendors....and I am thinking of a cart type thing on a sidewalk.I suspect this type of thing might be against City code in other cities, as well.

The kind of two-stage french fry cooker we're talking about is more elaborate than a street cart could handle. In Belgium and Holland, the places I associate with the kind of french fry I'm talking about, they're not sold from carts so much as something you'd call a 'stand'. Of course, anyone with a brick and mortar establishment can do this too, but the typical fry vendor only makes and sells fries which are sold over a counter or out a window (usually with a myriad of sauce options of which the most popular two are mayo and gravy) often wrapped in newspaper--street food. There has to be room to peel and cut the potatoes as well as room for the fryer with a rack/holding area for the potatoes that have already been through stage one and are now ready for stage two. That's why a food truck would be so darned ideal.

Britain also has "chip shops", which of course also sell fish.

My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov

I am happy with the French Fries we get in 90%+ of our eating establishments in this country. I confess to being selfish because if there were good fries to be had everywhere I would eat them constantly and I'm always trying to keep my weight in check. Seriously, good fries can be addictive.

Man, after reading this I can only think that I am a bit of a fry slut. If they're hot enough and crispy enough, I'll like them. There's something about that combo of grease, potatoes, and salt that is immensely delicious. Can't remember how many times I've thought, "If I die young, it will be the fries that got me".

Of course, the Belgian version is in a league apart from the rest, but even McDonald's fries are good within about five minutes of getting them (once they get at all cold, they're kinda nasty). For me, fries are kind of like pizza, in the sense that they have to be pretty bad to be really bad. Of course, soggy, limp fries are an affront against humanity which require confrontations with management and the most enthusiastic excoriations on Yelp.

We get a pretty good variety of french fries here, and there are a number of places that do very good, twice-cooked versions.

I don't know what to call them, but we've been cutting potatoes into very thick long pieces, tossing them with OO and seasonings; and baking in 400F degree oven for 45 minutes, turning halfway. Mmmm good!